Pork Chops with Dijon Sauce

Ingredients

• 1 tablespoon butter 
• 1 tablespoon olive oil extra virgin 
• 4 servings salt 
• 4 servings pepper black freshly ground
• 0.3 cup shallots minced chopped
• 1 cup cooking wine dry white
• 0.8 cup chicken stock see 
• 0.5 cup heavy cream 
• 2 tablespoons dijon mustard 
• 1 tablespoon parsley chopped
• 4  1 1 boneless bone-in (whatever you prefer)
• 4  1 1 boneless bone-in (whatever you prefer)

Equipment

• frying pan
• paper towels
• whisk
• wooden spoon
• aluminum foil

Directions

1. Sear the pork chops: Pat the pork chops dry with paper towels.
2. Sprinkle salt and pepper all over them.
3. Heat the olive oil in a large skillet over medium high heat. Stir in the butter.
4. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
5. Remove the pork chops from the pan and pour off most of the fat.
6. Add the shallots and cook them on med high heat until softened, about 1 minute.
7. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.
8. Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
9. Remove chops, add remaining wine, reduce:
10. Remove the pork chops to a warm platter; cover with foil to keep warm.
11. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.
12. Add cream, reduce, whisk in mustard and parsley:
13. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.
14. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste.
15. Place chops on a bed of sauce and serve.